Lemon Tart - {Crostata Di Limone}

Recipe Ingredients

1 3/4 cups	109g / 3.8oz	All-purpose flour
1/2 cup	46g / 1.6oz	Ground toasted almonds
1/2 cup	99g / 3.5oz	Sugar
4 oz	113g	Unsalted butter - (1 stick)
1		Egg - plus
4		Eggs - separated
1		Salt
3/4 cup	148g / 5.2oz	Sugar
2		Lemons - zested, plus
3		Lemons - juiced

Recipe Instructions

Grease the bottom and sides of a 9-inch tart pan with butter and set aside.

Toss together the flour, almonds, and sugar. Cut the butter into the dry mixture until it is the consistency of fine bread crumbs. Add 1 egg and salt and mix well, kneading slightly. Form the pastry into a ball, wrap in plastic wrap, and refrigerate while you make the filling.

Beat the 4 egg yolks with the sugar until very thick, then beat in the lemon zest and juice. Transfer the mixture to the top of a double boiler and set over barely simmering water. Cook, stirring constantly, until the mixture becomes thick, about 15 to 20 minutes. Remove from the heat and set aside to cool slightly.

Preheat the oven to 450 degrees.

Roll the dough, if you can, between 2 sheets of waxed paper. Place in a pan and prick the dough with a fork all over the bottom, line with waxed paper, and fill with dried beans or rice to keep the bottom from puffing. Place in the oven and bake 10 minutes, then remove the paper and beans, and cook an additional 5 minutes.

Meanwhile, beat the 4 egg whites until very stiff and fold them into the cooled lemon mixture.

Remove the pie casing from the oven and reduce the temperature to 325 degree. Spread the lemon filling over the pie shell and bake for 10 to 15 minutes, or until the filling is thoroughly set.

This recipe yields 6 to 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E03) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.